Orange Chicken Stir Fry

The sauce

1/2 cup orange juice
1 tbsp. grated orange zest
2 large garlic cloves
1 tbsp. oyster sauce
2 tbsp. rice vinegar
2 tbsp. soy sauce (I use low sodium)
1 tsp. minced ginger
a dash of honey (sugar or agave)

The Stir Fry

1 lb. chicken cut into strips
3 tbsp. cornstarch
4 cups chopped fresh mushrooms, celery, carrots, snap peas, and broccoli.
1/2 cup chopped onion
1 tbsp. olive oil
salt and pepper to taste

Put it all together

Place all sauce ingredients in a blender. Pour into a pan and heat through for 5 minutes, then put it in a separate bowl. Add salt and pepper to chicken and then cover lightly with cornstarch. Boil (or steam) the broccoli for about 5 minutes. Place on a paper towel to drain. Add olive oil to a pan and sauté chicken for approximately 4-5 minutes until cooked through. Add all of the vegetables to the pan and sauté for 2 minutes. Add sauce bit by bit and cook until sauce has cooked down. You can serve this on its own or over rice.

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Healthy Mediterranean 7-Layer Dip Recipe

Here’s a fresh take on the 7-layer dip, putting a Mediterranean spin on this healthy appetizer recipe. It will be a hit at your Super Bowl party!

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes 4 cups
Serving Size: 1/4 cup
Calories per serving: 49 cal
Fat per serving: Total Fat 3.6g / Saturated Fat 0.9g

Calories 49.4 / Total Fat 3.6g / Saturated Fat 0.9g / Cholesterol 2.4mg / Sodium 122.4mg / Total Carbohydrates 4.0g / FIber 1.0g / Sugars 1.2g / Protein 2.4g / WW (Old Points) 1 / WW (Points+) 2 (Calculated without olives)

  • 8 oz. hummus
  • 1 tomato, diced
  • 1/2 cup diced cucumber
  • 1/2 cup nonfat Greek yogurt
  • 1/8 tsp salt
  • 1/4 tsp paprika
  • 2 canned artichoke hearts, chopped
  • 2 roasted red peppers (4 halves), diced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp minced flat-leaf parsley
  • Kalamata olives, chopped (optional), for garnish

  1. In an 8- by 8- square serving dish, spread the hummus evenly on the bottom. Layer the tomatoes and cucumber over top.
  2. Dollop the yogurt over the vegetables, then gently spread with a rubber spatula. Sprinkle the yogurt with salt and paprika.
  3. On top of the yogurt, layer the artichoke heart, roasted red peppers and feta cheese. Sprinkle the parsley over top and garnish with olives.
  4. Serve with fresh vegetables, pita chips or crackers.

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Easy Pierogi Casserole


9  lasagna noodles, uncooked
4 cups  hot mashed potatoes
1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6  green onions, thinly sliced
1 pkg.  (3 oz.) OSCAR MAYER Real Bacon Bits, divided
2 cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided


HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

BAKE 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.

kraft kitchens tips

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe. 

For a change of pace, substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the mashed potatoes.

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